Dried yellow peach
As a common health food, yellow peach has sweet taste and high nutritional value, especially one of the favorite fruits of girls. Huangtao is rich in calcium, iron, antioxidants, cellulose and other micronutrients. It has the functions of delaying aging, promoting appetite, improving immunity, eliminating black spots, relieving cough, resisting free radicals, activating blood circulation, lowering blood sugar and blood lipids, and relieving constipation
Detailed steps for making dried peach
1. Raw material selection: it is better to select the fruit with large shape, more sugar content, tight meat and less juice. The fruit shall be neat in appearance, 80-90% mature, without moth, decay and peach glue.
2. Cleaning: clean the sediment and peach hairs on the fruit surface with flowing water.
3. Cutting and coring: cut the fruit along the suture with a stainless steel fruit knife, break the fruit in the opposite direction with both hands, and remove the peach stone with a digging knife.
4. Blanching: blanch in boiling water for 5-10 minutes, remove and drain.
5. Sulfur fumigation: arrange the cut surface of peach in the baking tray upward, put it into the sulfur fumigation room, and fumigate for 4-6 hours. Each ton of fresh fruit requires about 3kg of sulfur.
6. Drying: place the fumigated fruit on the bamboo board, expose it to the sun, and turn it frequently to speed up drying. When it is 60-70% dry, put it in the shade and soften it for 2-3 days, and then sun it again until it is completely dry. At this time, the water content should be 15-18%.
7. Softening: remove the unqualified peach slices and place them in the closed storage room for 3 weeks to make the moisture of each part uniform and the texture is suitable and soft.
8. Packing: it can be packed in gunny bags, bamboo baskets or mat bags.
Quality standard: bright color, fragrant peach fruit, large shape, thick meat, not crisp and moldy, dry, with water content of about 15-18%, no moth, no impurities and no sediment.
Note: in addition to the above natural drying, manual drying can also be carried out, that is, the peach fruit is scalded in 1-2.5% NaOH hot solution for 30-60 seconds, peeled, rinsed, steamed for 5 minutes, fumigated for 1 hour, and then sent to the drying room. The temperature is controlled between 55-65 ℃ and dried for 14 hours. The other processes are the same.
